Text 13783, 121 rader
Skriven 2007-04-07 06:59:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: I before E is just weird
================================
On 03-31-07 MARK LEWIS Scribbled to JIM WELLER about wierd stuff

ML>here's a li'l quiz that we might be able to participate in...
ML>however, not knowing what they taste like, it might be rather hard to
ML>vote ;)

ML>===== quote from discovery.com =====
ML>We asked Andrew to compile a list of the top 10 worst (palatable)
ML>bizarre foods he has ever eaten. Check it out and then vote on which
ML>dish you think is the most bizarre.

ML>Durian is an extremely odoriferous fruit with custard-like flesh.

ML>Klia is a mystery meat that is salted, dried and preserved in its own
ML>fat.

ML>Mangrove Worms live off of dead wood pulp - they are eaten raw.

ML>Callos is a casserole made with blood sausage and tripe.

ML>Coconut Grubs is larvae that live in dead palm trees.

ML>Menudo is soup made with tripe and beef hearts.

ML>Goose Intestines on Bean Sprouts is essentially Goose guts.

ML>Nutria in Sauce Piquant is a large semi-aquatic rodent.

ML>Soup No. 5 is a soup made from the back and testicles of a cow.

ML>Haggis is sheep heart, lungs, liver mixed with oatmeal and stuffed in
ML>the sheep's stomach bag.
ML>===== end quote =====

I've had several of those. The potentially most bizarre item (for me) 
would be the goose guts on bean threads. And that would depend on the 
preparation and sauce. Rather like haggis and nutria in piquant sauce. 
Both of which I have had. Soup #5 is only exotic because a cow doesn't 
have testicles. And I've had bull testicles many times. I've not done 
the worms/grubs mentioned - but, I've had others. Raw and/or cooked.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Beans and Rice
 Categories: Beans, Tex-mex, Vegetables, Dairy
      Yield: 5 Servings
 
  1 1/4 c  Dried black beans
      2 tb Olive oil
      1 c  Chopped onion
      1 c  Chopped green pepper
      6 lg Garlic cloves; minced
    1/2 ts Salt
    1/2 ts Black pepper
    1/4 ts Crushed red pepper flakes
      1 tb Red wine vinegar
      3 c  Water
      6 oz Can tomato paste
      3 c  Cooked white or brown rice;
           -hot (cooked according to
           -package directions)
    1/2 c  Chopped tomato
    1/4 c  Chopped green onions
      2 tb Sour cream
      1 tb Chopped fresh cilantro
 
  Sort and wash the beans; place in a Dutch oven. Cover
  beans with 2 inches of water; let soak 8 hours. Drain.
  
  Heat a Dutch oven over medium-high heat. Add the olive
  oil, and sauté the onion, green pepper and garlic until
  tender, 2 to 3 minutes. Add the beans, salt, pepper, red
  pepper flakes, wine vinegar and water. Bring to a boil.
  Cover, reduce heat, and simmer mixture 1-1/2 hours or
  until beans are tender, stirring occasionally. Do not
  allow beans to dry out; add a little water if it becomes
  necessary.
  
  Stir in the tomato paste, and cook an additional 15 min.
  Serve over rice. Garnish each serving with tomato, green
  onions, sour cream and cilantro, if desired.
  
  Makes 5 or 6 servings, depending upon appetites.
  
  Note: Dried beans cook faster if they are soaked. Cover
  beans with 2 inches of water, soak them overnight, drain,
  and then cook according to your recipe. A shortcut to
  overnight soaking is to cover the beans with plenty of
  water, bring them to a boil and boil for 2 minutes. Then,
  turn off the heat, cover tightly, and let them sit for 1
  hour. Then, drain and cook as usual.
  
  People in areas with hard water can cook their beans till
  the cows come home, and the beans will still be tough or
  not thoroughly done. If you have that problem, add a scant
  1/4 teaspoon of baking soda to the cooking water, and you
  will have one less problem.
  
  Recipe from: http://www.texascooking.com/recipes
  
  MM Format by Dave Drum - 01 October 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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